Pineapple upside-down cake

Pineapple upside-down cake is a timeless dessert loved for its simple charm and rich flavour. It features caramelised pineapple rings and cherries baked under a soft, buttery cake. Once baked, the cake is flipped to reveal a glossy golden topping. This dessert has been popular for many years because it is easy to make and always looks impressive.

Why This Cake Is So Popular

This cake is special because it combines sweet fruit, caramel, and soft sponge in every bite. The brown sugar and butter melt together to create a rich caramel layer. The pineapple adds a fruity tang that balances the sweetness. The cherries add colour and a slight burst of flavour. Together, these simple ingredients create a dessert that feels both comforting and festive.

Simple Ingredients, Big Flavour

One of the best things about pineapple upside-down cake is that it uses basic pantry ingredients. You only need flour, sugar, butter, eggs, baking powder, and vanilla for the cake batter. For the topping, you need pineapple rings, brown sugar, butter, and cherries. Even though the ingredients are simple, the final result looks and tastes bakery-quality.

Preparation

Preparing pineapple upside-down cake is straightforward and beginner-friendly. First, you melt butter in a pan and mix it with brown sugar to create a smooth caramel base. This is spread evenly in the pan. Pineapple rings are then placed over the caramel, along with cherries in the centre.

Next, a soft cake batter is prepared by creaming butter and sugar, then adding eggs, vanilla, flour, and pineapple juice. The batter is gently poured over the fruit layer and baked until golden and fluffy. After baking, the cake is cooled briefly before being flipped onto a plate to reveal the beautiful caramel topping.

Tips for Best Results

For the best texture, make sure the pineapple is dried properly if using canned fruit. This prevents excess moisture in the topping. Do not wait too long before flipping the cake, as the caramel can harden and stick to the pan. Using a heavier pan, such as cast iron, helps achieve better caramelisation and an even bake.

Perfect for Any Occasion

Pineapple upside-down cake is perfect for family gatherings, celebrations, or casual weekend baking. It looks impressive when served but is surprisingly simple to prepare. The combination of warm caramel, juicy pineapple, and soft cake makes it a crowd favourite.

Try More Cake Recipes

If you enjoyed this pineapple upside-down cake, there are many more delicious cakes to explore. Check out other cake recipes to discover more simple and tasty desserts you can bake at home.

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This vanilla tea cakeis light, soft, and delicately flavoured with vanilla and pineapple essence.It’s a simple homemade cake that pairs perfectly with a cup of tea or coffee.

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Butter cake is a soft, rich cake made by creaming butter and sugar, then mixing in eggs, flour, and baking powder. It is baked until light and fluffy and is flavoured with vanilla or other ingredients.

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Brioche bread

Brioche is a soft,rich bread made with eggs, butter, flour, sugar, and yeast. It has a light,fluffy texture and a slightly sweet, buttery flavour.

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Pineapple upside-down cake

Print Recipe

Pineapple upside-down cake is a soft butter cake baked over a layer of caramelised brown sugar, butter, pineapple rings, and cherries, then flipped to reveal a glossy topping. It’s simple to make and known for its rich caramel flavour and moist texture.

Course Dessert

Cuisine American

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings 8

Author sumisculinarynotes

Ingredients

For the topping

• Cooking spray optional
• 4 tbsp (57g) unsalted butter
• ½ cup (100g) light brown sugar
• 567 g canned pineapple rings in 100% juice
• 8-12 cherries

For the cake

• 1 ½ cup (180g) all-purpose flour
• 1 tsp baking powder
• ¼ tsp salt
• 8 tbsp (115g) unsalted, softened butter
• ¾ cup (160g) sugar, *see notes
• 2 large eggs
• ½ tsp vanilla extract
• ½ cup pineapple juice from the can or milk

Instructions

• Preheat oven to 180°C.
• Lightly coat a 9-inch (23 cm) round or square cake pan with cooking spray.
  Cooking spray
• Note: Do not use a springform pan because the caramel and juice can leak out during baking. Use a regular cake pan or skillet to keep everything contained and ensure the cake turns out properly.

Make the topping

• Melt the butter on the stovetop.
  4 tbsp (57g) unsalted butter
• Add the brown sugar and stir until fully combined into a smooth mixture.
  ½ cup (100g) light brown sugar
• Transfer this mixture to the cake pan and spread it out evenly.
• Arrange the pineapple rings over the sugar mixture.
  567 g canned pineapple rings in 100% juice
• Place cherries in the centre of each ring and in any gaps.
  8-12 cherries
• Very important: If you are using canned pineapple, make sure to dry it completely before placing it in the pan. Excess moisture can prevent proper caramelisation and make the topping runny.

Prepare the cake batter

• In a bowl, whisk together the flour, baking powder and salt.
  1 ½ cup (180g) all-purpose flour, 1 tsp baking powder, ¼ tsp salt
• In another bowl, beat the softened butter and sugar until light and fluffy.
  8 tbsp (115g) unsalted, softened butter, ¾ cup (160g) sugar, *see notes
• Add eggs one at a time, mixing well after each addition.
  2 large eggs
• Stir in the vanilla extract.
  ½ tsp vanilla extract
• Sift and add the dry ingredients in 2–3 additions, alternating with the pineapple juice, beginning and ending with the dry ingredients.
  ½ cup pineapple juice
• Mix just until combined.

Assemble

• Gently spread the batter over the arranged pineapple layer.
• Smooth the top evenly.

Bake

• Bake for 40–45 minutes, or until a toothpick inserted in the centre comes out clean.
• Let the cake cool in the pan for 5–10 minutes.
• Run a knife around the edges.
• Place a plate over the pan and invert carefully.
• Let it sit briefly, then lift off the pan.
• If the cake doesn’t release, it’s likely because the butter/sugar layer has solidified. Simply place the pan back in the oven for a few minutes to warm it up, then try inverting again.
• Serve warm or at room temperature.

Notes

*This cake is moderately sweet as written. If you prefer a sweeter cake, you can increase the sugar in the batter up to 200g.

Tips

Don’t skip drying the fruit—this prevents a soggy topping. 

Don’t wait too long to flip the cake, as the caramel can harden.

Use a heavier pan, if possible, for better caramelisation.

Pat your pineapple rings dry—extra moisture can dilute that caramel layer.

If you use maraschino cherries, dry those too so the colour doesn’t bleed.

Canned rings are classic and consistent, but fresh pineapple gives a brighter flavour—just slice evenly so it cooks at the same rate.

A heavy skillet (especially cast iron) can be used instead of a regular cake pan. It retains heat better and helps create a deeper, more even caramel crust compared to a thin pan.

Bake until the centre springs back lightly, and a toothpick comes out clean—overbaking dries it out.

If the top browns too quickly, loosely tent with foil.

Let it rest 5–10 minutes after baking—too soon, and it falls apart, too late and the caramel sticks.

Run a knife around the edge, place your plate, then flip confidently in one motion.

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